TABLE 12-6 Characteristics of Various Sources of Fats and Oils (data on as-fed basis)a,b

 

Selected Fatty Acids (% of Total Fatty Acids)

 

Entry Number

Description

International Feed Numberc

<C10

C12:0

C14:0

C16:0

C16:1

C18:0

C18:1

C18:2

C18:3

>C20

Total sat.

Total unsat.

U:Sd ratio

Iodine value

Total n-6

Total n-3

 

Animal Fats

1

Beef Tallow

4-08-127

0.0

0.9

3.7

24.9

4.2

18.9

36.0

3.1

0.6

0.3

52.1

47.9

0.92

44

3.1

0.6

2

Choice White Grease

0.2

0.2

1.9

21.5

5.7

14.9

41.1

11.6

0.4

1.8

40.8

59.2

1.45

60

11.6

0.4

3

Lard

4-04-790

0.1

0.2

1.3

23.8

2.7

13.5

41.2

10.2

1.0

1.0

41.1

58.9

1.44

64

10.2

1.0

4

Poultry Fat

4-09-319

0.0

0.1

0.9

21.6

5.7

6.0

37.3

19.5

1.0

1.2

31.2

68.8

2.20

78

19.5

1.0

5

Restaurant Grease

1.9

16.2

2.5

10.5

47.5

17.5

1.9

1.0

29.9

70.1

2.34

75

17.5

1.9

 

Fish Oils

6

Anchovy

7.4

17.4

10.5

4.0

11.6

1.2

0.8

30.3

34.6

65.4

1.89

1.3

31.2

7

Herring

7-08-048

0.2

7.1

11.7

9.6

0.8

11.9

1.1

0.8

45.6

22.8

77.2

3.39

1.4

17.8

8

Menhaden

7-08-049

8.0

15.1

10.5

3.8

14.5

2.1

1.5

29.5

33.3

66.7

2.00

1.5

25.1

 

Vegetable Oils

9

Canola (Rapeseed)

4-06-144

0.0

0.0

0.0

4.0

0.2

1.8

56.1

20.3

9.3

3.6

7.4

92.6

12.46

118

20.3

9.3

10

Coconut

4-09-320

14.1

44.6

16.8

8.2

0.0

2.8

5.8

1.8

0.0

0.0

91.9

8.1

0.09

10

1.8

0. 0

11

Corn

4-07-882

0.0

0.0

0.0

10.9

0.0

1.8

24.2

59.0

0.7

0.0

13.3

86.7

6.53

125

58.0

0.7

12

Cottonseed

4-20-836

0.0

0.0

0.8

22.7

0.8

2.3

17.0

51.5

0.2

0.1

27.1

72.9

2.69

105

51.5

0.2

13

Olive

0.0

0.0

0.0

11.0

0.8

2.2

72.5

7.9

0.6

0.3

14.1

85.9

6.08

86

7.9

0.6

14

Palm

0.0

0.1

1.0

43.5

0.3

4.3

36.6

9.1

0.2

0.1

51.6

48.4

0.94

50

9.1

0.2

15

Peanut

4-03-658

0.0

0.0

0.1

9.5

0.1

2.2

44.8

32.0

0.0

6.4

17.8

82.2

4.63

92

32.0

0.0

16

Safflower

4-20-526

0.0

0.0

0.1

6.2

0.4

2.3

11.7

74.1

0.4

0.0

9.5

90.5

9.52

140

74.1

0.4

17

Sesame

0.0

0.0

0.0

8.9

0.2

4.8

39.3

41.3

0.3

0.2

14.8

85.2

5.73

110

41.3

0.3

18

Soybean

4-07-983

0.0

0.0

0.1

10.3

0.2

3.8

22.8

51.0

6.8

0.2

15.1

84.9

5.64

130

51.0

6.8

19

Sunflower

4-20-833

0.0

0.0

0.0

5.4

0.2

3.5

45.3

39.8

0.2

0.0

10.6

89.4

8.47

133

39.8

0.2

a Dash indicates that no data were available.

bThe fatty acid data were obtained from Pearl ( 1995) of the Fats and Protein Research Foundation and USDA Food Composition Standard Release 14 ( 2001) . Values for fatty acid content do not always total 100% but represent means as obtained from various fat analysis conducted by gas- liquid chromatography.

c First digit is class of feed: 1, dry forages and roughages; 2, pasture, range plants, and forages fed green; 3, silages; 4, energy feeds; 5, protein supplements; 6, minerals; 7, vitamins; 8, additives; the other .ve digits are the International Feed Number.

d Unsaturated: saturated fatty acid ratio.



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